Baked Potatoes with Castello® Double Cream Chilli

Prosciutto & Rosemary
4 servings
  • 150g Castello® Double Cream Chilli, cut into slices
  • 800g washed potatoes, peeled and cut into wedges
  • 12-14 slices prosciutto, sliced ​​lengthwise
  • 2 tbsp olive oil
  • Salt and pepper
  • 1 red onion, cut into wedges
  • 1/2 tbsp fresh rosemary, finely chopped
  • ½ cup maple syrup
  • 1 tbsp white wine vinegar
Baked Potatoes with Castello® Double Cream Chilli


  1. Preheat the oven to 200°C.
  2. Place the potatoes in a large pot with water and a pinch of salt. Boil the potatoes for about 5-8 minutes until just tender. Drain the potatoes well and let them cool. Pat dry with paper towel.
  3. Roll each potato with a slice of prosciutto and place them in an ovenproof dish with the red onion slices.
  4. Drizzle with olive oil and sprinkle with salt and pepper. Bake the potatoes for 20 minutes.
  5. Mix the rosemary, maple syrup and white wine vinegar together in a small bow. Brush the mixture over the potatoes (save a little of the mixture for later).
  6. Bake the potatoes for another 10 minutes. Place the Castello® Double Cream Chilli slices on top of the potatoes and bake the gratin for a further 4 minutes. Serve with the reserved syrup.
  7. A perfect side for grilled chicken or steak!